We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
On the Atlantic coast from Nova Scotia down to the Gulf of Mexico, it's molting season for the Blue Crab.
Some people don't mind picking the meat out of these delicious Blue Crabs for crab salad, crab cakes, a crab boil, or She-crab soup, but my preference is Soft-Shelled, right after the molt. You just eat the whole juicy thing, feathers and all. No waste whatsoever.
Sometimes you will get a batch of crabs whose new shells have begun to firm up a little too much, and are too chewy. I don't like that. Chewy is fine, but hard is not.
If you have any sauteed crabs left-over in the fridge, you can put one on white bread with some mayonnaise and salt and pepper, and it might be the best sandwich in the world.
Hmmm, "best recipe"? I think not... A sautéed soft shell, lettuce, slice of tomato, soft roll with some mayo and hot sauce, preferably sriracha or Tabasco, and a cold beer, heaven on earth! I am watering at the mouth right now... See if I can find some here really soon meaning within the next 15 minutes....